Honey Garlic Chicken and Green Beans Recipe
A delicious and healthy one-pan Honey Garlic Chicken and Green Beans dish featuring lean chicken breast pieces sautéed with tender-crisp green beans, smothered in a glossy, flavorful honey garlic sauce. Ready in about 35 minutes, this recipe balances protein and veggies perfectly for a satisfying weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American, Asian
- Diet: Low Fat
Ingredients
Scale
Chicken and Vegetables
- 1 to 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon arrowroot powder or cornstarch
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil, divided (preferably extra virgin)
- 12 ounces green beans, trimmed
- ¼ cup green onions, chopped
- Sesame seeds (optional garnish)
- 2 teaspoons water (for sauce thickener)
Honey Garlic Sauce
- ¼ cup chicken broth (low sodium recommended)
- 3 tablespoons low-sodium soy sauce
- ¼ cup honey (raw local honey preferred)
- 4 cloves garlic, minced
- ½ teaspoon grated ginger or ¼ teaspoon ground ginger
- 2 teaspoons arrowroot powder or cornstarch (for sauce thickener)
Instructions
- Prepare the Chicken: Cut chicken into uniform 1-inch cubes to ensure even cooking. In a medium bowl, mix arrowroot powder, garlic powder, onion powder, salt, and pepper. Toss the chicken pieces in this mixture until lightly and evenly coated, helping the sauce stick later.
- Cook the Chicken: Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil and wait until it shimmers (~30 seconds). Add chicken pieces in a single layer without overcrowding. Cook 4-5 minutes, stirring occasionally, until golden and internal temperature reaches 165°F. Remove chicken to a plate and set aside.
- Sauté the Green Beans: Add the remaining tablespoon of olive oil to the same skillet. Add green beans, season with a pinch of salt and pepper, and sauté for about 6 minutes, stirring occasionally until tender-crisp with char marks, retaining a slight snap when bitten.
- Mix the Sauce: While green beans cook, whisk chicken broth, soy sauce, honey, minced garlic, and ginger in a small bowl. Separately, whisk arrowroot powder with water until smooth to create a slurry thickener for the sauce.
- Combine and Simmer: Return chicken to the skillet with green beans. Pour the honey garlic sauce over everything, then immediately add the slurry. Stir well to coat evenly. Bring the mixture to a boil, reduce heat to medium-low, and simmer for 2-3 minutes until sauce thickens and becomes glossy, coating the back of a spoon.
- Finish and Serve: Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately, ideally over jasmine rice, cauliflower rice, or quinoa for a complete meal.
Notes
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days. Flavors improve after resting overnight.
- Reheat in a skillet with a splash of chicken broth or microwave at 50% power for 2-3 minutes, stirring halfway to prevent rubbery texture.
- This recipe is versatile: swap chicken with shrimp (cook 3 minutes), salmon chunks, or crispy tofu for vegetarian options.
- Substitute green beans with broccoli, snap peas, bell peppers, or other preferred vegetables.
- Honey garlic sauce can be made up to 2 days in advance and refrigerated for quicker cooking.
Keywords: Honey garlic chicken, green beans, one pan meal, healthy dinner, high protein chicken, stovetop chicken recipe, quick chicken dinner, Asian-inspired chicken
